Drain raspberries, reserving syrup. Set aside. Add water to syrup, if necessary to make 1/2 cup. Set aside.

 

In small saucepan stir together sugar and cornstarch. Stir-in reserved raspberry liquid and maple syrup. Cook over medium heat, stirring constantly until mixture boils and thickens. Boil 1 minute. Stir-in reserved raspberries. Cool to room temperature before serving.

 

Variation: Purée raspberries and follow remainder of recipe.